The new Annie Dennis cook book

Mix together one teaspoonful of tomato catsup, a half teaspoonful of paprika, half a teaspoonful of salt, a pinch of mustard, four tablespoonfuls of olive oil,, one tablespoonful of vinegar or lemon juice, a half teaspoonful of onion juice. Another way to mix is to put ingredients in a cruet (half filled) and shake until they mix. Hollandaise Dressing Put four tablespoonfuls of olive oil in a double boiler, add the beaten yolks of four eggs and beat well together; then add one and one-half tablespoonfuls of lemon juice, one-half teaspoonful of salt and one-tenth teaspoonful cayenne pepper ; then add slowly one cupful of hot water, stirring constantly until it thickens, but do not boil. Remove from the fire and continue to stir for a few minutes. It should be creamy and consistent. Sauce Tartare To a cupful of Mayonnaise No. 5, add one tablespoonful of capers, three chopped olives and two chopped gherkins or small pickles and a half teaspoonful of finely-chopped green herbs, if desired. Anchovy Sauce Work a teaspoonful of anchovy paste with two teaspoonfuls of olive oil until very smooth ; then work in, a little at a time, four tablespoonfuls of olive oil, then add a tablespoonful of lemon or lime juice, a pinch ■of salt, a pinch of paprika and a teaspoonful of chopped parsley or chives. As the anchovy paste is salted, one must taste the sauce to ascertain how much salt to use. This sauce may be served with all forms of fish dishes, either hot or cold. Cucumber Sauce, No. 1 Grate two good sized cucumbers, and allow all the water to drain away. Add one-half teaspoonful of salt, a dash of cayenne, a tablespoonful of vinegar, and serve at once. Cucumber Sauce, No. 2 Peel two cucumbers, cut in four lengthwise; if overgrown, trim off the seeds, cut in slices ; there should be one pint of this and one pint of sliced onion ; blanch, salt and cayenne to taste; drain and simmer until tender in one pint of good gravy and pour over broiled steak when ready to serve; or pour the raw vegetables over a pan-broiled steak as soon as browned and simmered. Horseradish Butter Pound in a mortar one teaspoonful of grated horseradish with one tablespoonful of butter. Season with one-third tablespoonful of red pepper. Rub through a fine sieve and keep in a cold place. When this butter is added to other sauces it should not boil'. Black Butter Cook one-fourth cupful of butter in the frying pan until it becomes brown ; add 6 parsley leaves, heat again for one minute, then throw in one-half teaspoonful of vinegar. Pour it into a sauce bowl and serve. Mint Sauce 4 tablespoonfuls minced V2 teaspoonful soft butters mint leaves 6 tablespoonfuls vinegar 1 tablespoonful sugar Place mint in small covered bowl or cup and cover with sugar; let it stand one hour. Add salt to hot vinegar and pour over the mint ; let this infuse for ten minutes before serving. Sauce a la Tortue 3 cupfuls brown consomme 1 bay leaf V2 can mushrooms 2 tablespoonfuls flour V2 can tomatoes V2 teaspoonful salt 1 truffle Few grains red pepper ^ cupful sherry